Ingredients

This is the masa harina I used for this recipe. I usually take it out of the bag and store it in the freezer for longer use.

Take a medium pot and set it over medium heat. Add the water.

Add the cinnamon sticks too. Let the cinnamon cook for about 10 minutes or until the water changes color

I used a little but more than this half of chocolate bar. It's a personal preference . If you want a more chocolatey flavor use the whole disk of chocolate

$I prefer to use the abuelita brand mexican chocolate. You can also use the Ibarra brand. Thiscan be found at the hispanic section of your local supermarket.\ud83d\ude00$

I prefer to use the abuelita brand mexican chocolate. You can also use the Ibarra brand. Thiscan be found at the hispanic section of your local supermarket.😀

$As soon as the chocolate disc melted I poured my brown sugar in. I had no pilloncillo which is traditional to this recipe. Using brown sugar or even dark brown sugar is acceptable. \ud83d\ude00$

As soon as the chocolate disc melted I poured my brown sugar in. I had no pilloncillo which is traditional to this recipe. Using brown sugar or even dark brown sugar is acceptable. 😀

Use my measurements for the sugar or adjust it to your taste.

Now let's mix the milk with the masa flour.

If you prefer a thicker drink add a little bit more masa harina, if you like it chocolatey add the whole disc of chocolate. It's just a matter of taste. This is my personal favorite. 😊

Enjoy.

How to make champurrado/mexican hot chocolate

A mexican, hot chocolate drink thickened with masa harina. A comforting drink I'm sure your family will enjoy.🌲